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Grape Jelly

  Grape juice 4 Cup (64 tbs) (about 3 1/2 pounds Concord grapes and 1/2 cup water)
  Sugar 3 Cup (48 tbs)

To prepare juice: Select about one-fourth firm-ripe and three-fourths full ripe grapes.
Sort; wash; and remove grapes from stems.
Crush grapes; and add water; cover; and bring to a boil on high heat.
Reduce heat and simmer for 10 minutes.
Extract juice.
To prevent formation of tartrate crystals in the jelly, let juice stand in a cool place overnight, then strain through several thicknesses of damp cheesecloth to remove crystals that have formed.
To make jelly: Measure juice into a large sauce pot.
Add sugar and stir well.
Boil over high heat to 8 F above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat.
Skim foam if necessary.
Pour hot into hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps.
Process 5 minutes in boiling water bath.

Recipe Summary

Side Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2899 Calories from Fat 0

% Daily Value*

Total Fat 0 g

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 91.1 mg3.8%

Total Carbohydrates 747 g249%

Dietary Fiber 1 g4%

Sugars 742.3 g

Protein 0 g

Vitamin A 0.8% Vitamin C 447%

Calcium 7.7% Iron 7.6%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
what about the pectin? Does the jelly jell?
Grape Jelly Recipe